Jenny C.’s Post

From plant based standardisation to customisation for any and all cheese makers out there 💪🧀 Because a brie is not just a brie. And because plant based cheese should have just as many options as cheese made from cows milk, if you ask us. #færm #foodtech #færmmethod

Did you know that a brie in Germany is not a brie in France? It’s actually vastly different in taste, texture, color and thickness of the rind. When we speak to clients, one of the most important things we’ve learned is that they want vastly different products for different markets and different target groups. Standardization is not enough - we need customisation when it comes to the next generation of plant based cheese. So we’ve created a process where each of our prototypes can be tailored to be the perfect match for a certain segment. Just like with cheese processes based on cow milk, the FÆRM method has endless (plant based) possibilities. #færm #democratizecheese #foodscience

When was the last time you tried plant-based chicken nuggets? What did you think? Because in a recent blind taste test -- the largest of its kind, with 1,150 American omnivores -- plant-based nuggets have achieved taste parity with their animal-based benchmark. And it wasn't just one brand. This is new -- Historically, plant-based alternatives have fallen short somewhere on the sensory experience. Parity is a meaningful signal of progress. And unlike conventional meat, plant-based meat can continue to improve its sensory performance. This is exceptional -- In most categories, most plant-based analogues still fall short somewhere on the sensory experience. Nuggets are still the exception and not the rule. But this suggests other formats *might* be able to get there too. This is a critically important step -- The single most important purchase driver in most food & beverage categories is taste. Sensory parity is a necessary (but insufficient) first step. Price parity is another important step (note what's happening with plant-based milk in Europe here). Health parity is also an important step (note what's happening with Beyond IV and its recent certification from the American Heart Association). Alternative Proteins have been in a rough patch lately, but there real signs of life here. Most importantly, brands are conducting the right research to understand barriers to adoption and they are moving with speed to overcome them. My take: They're down but not out. Watch this space. #food #innovation #sustainability

New Product Developments from Food & Beverage Industry. #flavor #flavours #NewFoodProductDevelopment #FoodIndustry #FoodManufacturer #FoodTrends #FoodInnovation #BeverageIndustry #NPD #BeverageTrends

The only soft fresh cheese that you can cut/slice and spread on your bread is cup set UF white brine cheese you can make it with different cheese taste. Advantage: -Production yield 20%-less environmental effects (less milk used-permeat is cleaner than traditional whey) -Nutritional value :More whey protein than traditional cheese capture in the texture And much more!

Super interesting article on the history of processed cheese!

🌱✨ "Protivore has completely changed my perception of plant-based meat. The taste and texture are spot on!" 🌟 We've added Protivore to our menu, and it’s a game-changer! Have you tried it yet? Share your experience with us! 💬👇 #PlantBased #Protivore #SustainableEating #GameChanger #MenuUpdate #Vegan #Clientsmeetup #BrandIdentity

#youdonthavetoseethewholestaircase One of two pallets of carefully selected packaging was delivered yesterday 🙌 An order totaling 2400 glass jars and lids. #smallbusinessbigdreams 🤩 Two different styles for veggies like #sauerkraut and beverages like #beetkvass Packaging has been one of my most difficult decisions because I personally prefer glass to plastic. The glass is heavier and has a increased risk of breakage but in the end I had to go with my preferences for #elevatedintegrity. Cultured Origins Living, Wild ❤️♾️🦋 #wildfermented #organic #healingfoods #recoveryfoods #lasvegaslifestyle #smallbusinessownerlife #lasvegaslocalbusiness

Get ready to see HUMANAUT's life flashing before your eyes. We're posting our top 10 favorite projects from the decade. Here's #6: The World's Best Coffee (Just Add Coffee) for Organic Valley. #organicvalley #organic #topten #coffee #advertising

In recent years, interest in UF (Ultra-Filtration) white cheese has increased worldwide - especially in countries where this cheese was previously little known. White cheese is more than just a luxury food - it is a real flavour explosion! Whether in a salad, on bread or on its own, this cheese gives every dish that certain something. The Grunwald UF technology offers the great advantages for the production of UF white cheese: ■ Lower investment costs. ■ Lower operating costs. ■ Less space required, as the cheese is packaged and cooled immediately after fermentation. ■ Higher yield, i.e. less milk per kg of cheese. ■ The product can be delivered to shops more quickly. ■ It's possible to add herbs/flavours to the cheese. The Grunwald UF white cheese filling and sealing line is designed for cup sizes from 250 g to 1 kg and offers quick and easy format changeovers. Perfect for production outputs of 1,000 kg to 2,000 kg UF retentate per hour - and customisable to individual customer requirements. DM our team to find out how this technology can help you. #dosing #filling #packing #technology #grunwald #flexibility #fillingmachine #production #cheese #foodtechnology #dairyindustry #sustainable